I made this last weekend when tasked with coming up with a dessert for a girls dinner. The meal was Italian so I figured I should stay in that lane. I got the lemon ricotta cake recipe from here, and followed it precisely except I only had a 9 inch spring form so my cake was a bit thin. I made it again during the week and did 1.5 times the recipe and added on two more minutes of bake time and it came out great. I will say my teeth did turn a bit blue on the topping which took some intense tooth brushing but I honestly still want to make EVERYTHING this flavor now, lemon-ricotta-berry pancakes, I'm coming for ya next! Also this would be the perfect thing to bring to Easter Sunday since it's so bright and seasonal!
3/4 Cup Softened Butter
3/4 Cup Granulated Sugar
Zest From 3 Large Lemons
1 Teaspoon Lemon Extract
3 Large Eggs, Separated
1 Cup Full Fat Ricotta Cheese
1/2 Cup Plus 2 Tablespoons All-purpose Flour
2 Teaspoons Baking Powder
Dash of Salt
Preheat oven to 325 degrees F and Lightly grease and flour a 7 or 8 inch spring-form pan.
Beat the butter and sugar until light and fluffy then add the lemon zest, extract, egg yolks, ricotta cheese, and beat until smooth. Mix together the flour, baking powder and salt, and beat into the butter mixture just until combined.
Beat the egg whites in a separate bowl until stiff. Gently fold the egg whites into the batter then spoon the batter into your prepared tin. Bake for about 45 minutes, or until a cake tester stuck into the center comes out clean. Allow to cool to room temperature before serving.
1 bag frozen mixed berries (mine had strawberries, blueberries, raspberries, and blackberries)
1/3 cup sugar
Juice of 1 of the lemons you zested
Dump your frozen berry bag into a skillet with the sugar and let it simmer for 15 minutes or so. Squeeze in your lemon juice and keep stirring until you get the thickness you want. Let it cool and top your cake.
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